Apple Pie Steel Cut Oats
Apple Pie Steel Cut Oats for the absolute win! These oats are out of this world. They’re the quintessential fall breakfast and I’ll be making them on repeat all winter long!
Both my kiddos have sports games on Saturdays. One plays football and the other lacrosse. It means we’re up early, getting them to where they need to be (hardly an easy task) and it’s a long- but awesome- day filled with the sports themselves, mom and dad running up and down the sidelines cheering, and all of us burning a ton of energy!
My oldest has requested oatmeal as his pre-game breakfast for a few years now. It’s one of few things that fills his belly- without weighing him down- that gives him enough energy to get through a football game and not crash half way through. My younger son took a little longer to get on board but he too is now a fan of oatmeal for Saturday breakfast. It’s about time! If you follow me on Instagram then you’ve seen how often I wax poetic about a bowl of oatmeal. It’s, hands down, my favorite thing to eat in the morning. Hearty, warming, and so damn versatile. I looooooooove morning oats and eat them all year long.
I started making a version of these Apple Pie Steel Cuts Oats last fall when the local apples starting showing up at the Farmers Market. My son quickly started requesting not just any old oats for pre-game fuel but the “oats with the warm, caramel-y apples”. Yep. That’s my boy! I’ve been making them for him every Saturday morning (during football season) since the first time he had them. I know, I know! It’s kind of crazy. But it’s something I love to be able to do for him. I used to make them (and sometimes still do) with Old Fashioned Oats as they’re quicker to make. I cooked the oats in water, a pinch of cinnamon and flax, and a splash of vanilla. I’d then sauté apples in a bit of butter and brown sugar and pour them on top. It was a little fussy if I’m being honest when we’re trying to rush out the door but I’d make it happen none the less.
Fast forward one year. When you need to make sure two bags are packed, both kids are dressed appropriately and fed, and then get to two places- not remotely near one another- and always near or at the same time, it puts a strain on Saturday mornings. The last thing I have time for is making oats to order. I’ve never been one to make a big batch of oats at a single time and reheat as we eat it but I started doing just that earlier last month. It’s been a life savor! The oats have also morphed into what you see here and, hot diggity, they’re delicious. I take the time to use steel cut oats, cook them in half water and half apple cider (the secret ingredient), and throw a few diced up apples to cook along side the oats. The result is a bowl of oats that are slightly sweet, ridiculously homey, and the perfect fuel for my little athletes! We still top them with those “warm, caramel-y apples” and always with a drizzle of half and half. I usually add a handful of chopped walnuts and a pinch of hemp seed as well.
Regarding the apples on top, it’s certainly not necessary. The oats on their own are delicious. However, if you’re a 12-year old boy with a football game to get to then the “warm, caramel-y apples” are mandatory. 🙂
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
My favorite way to cook oats! This is the perfect fall recipe.
- 1 tablespoon butter
- 1 cup steel cut oats
- 2 apples, cored and diced
- 2 cups water
- 1 1/2 cups apple cider
- 2 tablespoons flax seed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- maple syrup, walnuts, half & half (optional)
- Heat butter in a medium, heavy-bottomed pan.
- Add oats and toast for 1-2 minutes.
- Add diced apples, water, apple cider, flax seed, cinnamon, salt, and vanilla; stir to combine.
- Bring oats to a simmer. Cover and turn heat to low. Cook oats, stirring occasionally, until oats are tender and most of the liquid has evaporated about 40-45 minutes.
- Remove from heat and serve with a drizzle of maple syrup (optional), a handful of toasted walnuts, and a drizzle of half & half.
To make the sautéed apples to drizzle on top- dice one to two apples (I leave the skin on). Melt a tablespoon of butter in a small pan. Add the apples and sauté, over medium heat, for 3-5 minutes until just soft. Add a tablespoon or so of brown sugar and a dash of ground cinnamon. Heat through for 1-2 minutes more just until caramel-y. Divide over bowls of oatmeal!